Guy Fieri Can't Get Enough Of This Spicy Sausage Meat Pie! | Diners, Drive-Ins & Dives

So you find yourself in New Orleans and you don't have the 68 to drive. You're in the French Quarter and you say, listen, I want to get out of this tourist area and I want to go eat some of the food the locals love. Here's what you do. You get the Uptown Streetcar. You cruise it along from Canal Street to South Carrollton and Jeanette. Walk across the street. It's a joint you got to check. This is Bouret. It's just like a little Cajun smokehouse. Here in Crackle. Oh my goodness. It's off the beaten path but it's become kind of a place for foodies to go. So succulent. Where'd you learn to cook? I went to Le Cordon Bleu in London and in Sydney. Hey, didn't you know. And Chef Nathaniel Zimit put the education to good use. After Hurricane Katrina, he and his business partner James Denial got busy rebuilding the NOLA food scene. Going from firing up a food truck to a fine dining brick and mortar. Then this place next door. Starting out with just wings and daiquiris, but now going whole hog with the smoke and charcuterie. The food here, it's fun food. You just get one of those hot sausage meat pies. The meat pies here are really good. You bite into that nice crispy outside and then you get the gooey, meaty inside. Now it's time to season and then grind our meat for our hot sausage and cheese meat pie. So we got that pork cubed up. We'll season it first. Okay. A little salt, some black pepper, cayenne, garlic powder, guajillo pepper. Nice. Paprika, white pepper, onion powder. I always try to season before I grind. I think it really incorporates it a million times more intensely. I noticed that you have this all frozen so we won't gum up. So we do our first coarse grind. And then we'll go to a fine grind. Indeed. So now we're going to drop it into the rondo. Yes, sir. Beautiful. Lick the bowl. Next thing we're gonna do is we're gonna add these beautiful sweet onions. Okay. Jalapenos. Red bell. Red bell pepper. And then we season it up. A little onion powder, cayenne. This is a dried jalapeno powder. Okay. And then paprika. I never had no paprika. We're fancy over here. Next we add American cheese. American cheese has its place. It's something that I never had growing up but whenever I see it. Oh, you want to talk about never having it. You didn't get to have it either? No. Your mom's watching this right now just losing it. Certainly. All right. So cook it down. A little bit of mustard. Cook it down, add the mustard. Shove that in my shoe. The... Ooh, there's a little heat in there. That's that hot sausage. The silkiness, the unctuous, the velvet of that American cheese. That's the binder. I mean, that's bringing it all together. Okay, let's make it. Now we're ready to assemble our meat pie. Now what are these? These are empanada wrappers. Yes, sir. We take our trusty scoop. We have some whipped egg. That's going to be what holds the wrapper to itself. Try to make sure you get zero air in this. You just made a gigantic Cajun dumpling. That is correct. And then to make it really fancy. Oh, here we go. You have to be careful sometimes. You get a little excited with the fork and you poke through. And you poke it. And that doesn't work. Drop it in the oil for how long? I think it's about four or five minutes. We serve it with a roasted poblano ranch. You make yourself. Indeed. You're a gangster. See, it's not steaming because it's already hot in this place. Here's what I got for you, chef. You wouldn't know there's cheese in there, but that's the super binder. I give you all the props in the world. The spice level is just right. It's just bringing you up to, oh, where's another daiquiri? The flakiness of the crust, spot on. But the gicker, the poblano ranch, that's pretty stupid. The grind is great. It's toothsome. You got enough chew to it. You got tons of levels of flavor inside of it. Outstanding. Thank you very much. Real deal, man. Thanks. Dropping a meat pie one time. Hot sausage meat pie is great. I love it. It actually comes out super hot. Kind of torture waiting two, three minutes. You just want to bite into it, but you have to wait. I'm going to talk to a couple of my buddies. They own this convenience store gas station chain in Texas. It's called Bucky's. What do you think? That ranch dressing with a little bit of the poblano ranch. Incredible. It's fantastic here. Exciting environment. Exciting drinks. Including the specialty they built this place on. Real deal daiquiris. This is not the daiquiri that you see when you walk down through some of the tourist areas. Fresh fruit daiquiris. Fresh fruit. They tend to be less sweet. Our hurricane is probably our most sold, and it's traditionally made. So with passion fruit. And it's awesome. All right, so what are you going to cook next? Spicy shrimp boudin. Just for everybody that doesn't understand boudin, we're making shrimp sausage. Correct. Now one of the funny things about boudin a lot of folks don't know is it has rice in it. So you got some great texture. So it's like a composed meal inside of a quesadilla. Right. The spicy shrimp boudin is so good. It's smoky. It's delicious. It's flavorful. How do we start? We start with some crab stock. This comes from the Piggins family. They produce the best crab in the city. This is a crab boil. Get a little sachet of sage, thyme, and bay leaf. Some kosher salt, cayenne pepper, and black pepper. Turn it on. And as soon as this comes up to a boil, we will add our popcorn rice. Popcorn rice? It's an aromatic rice. It's a long grain that comes from local Louisiana. We cover it. It takes about 20 minutes. We caramelize some onions. Some sweet onions again. This takes about an hour and a half. Really? To caramelize these? Probably caramelize, yeah. Once those are low and slow, what's going to happen? These are gulf shrimp. Cook these pretty quickly. Salt, pepper, some cayenne pepper. The last thing you add is your parsley and your green onion. And that and the rice get mixed together? Everything gets mixed together. Let's give it a taste. Wow. That's got some heat. All the liquid to cook that rice, just that crab stock? That's it. And that little sweet from the caramelized onion? Man, that's good. Put it into the sausage stuffer. And these are rinsed hog casings. And you're by hand all the time? All the time. And then we do six inches. We then smoke them. We're going to smoke on top of this? Correct. Oh, start it up. We do it for about an hour and a half to 155 degrees. What kind of wood are we going to use? Only oak wood. You can get smoke. You're going to get heat. You're going to get shrimp inside of a natural casing. I'll take all of them. That's how we serve it. OK, tell me the story about the fries. We fry them in canola, toss them with salt and pepper. And then this is the magic. 80% beef fat, 20% smoked lardo. So beef fat and smoked pork fat. Dude, why did we sit here and mess around with making all this other stuff when all we really wanted was the beef tallow fries? Fries are stupid good. What was this again? That's our shrimp boudin. Those little shrimp, they're just perfect in that, you know? These are tender. They're nice. They're delicate. The rice cooked down just the right way. It's still got a bit of texture to it. The spice mellowed out a bit from the smoke. But you get a really nice big mouth of smoke in there. Wow.